Baked chicken with mushrooms, onions and rosemary

Ingredients:

• 1 (170g) boneless chicken breast with wing attached, skin left on
• 2 tbsp. l. olive oil
• 5 fresh champignons, cut in half
• 2 shallots, halved
• 2 fresh sprigs of rosemary
• 1/4 cup water
• Juice of half a lemon

Preparation:

1. Preheat oven to 175°C.
2. Season the chicken generously on both sides with salt and black pepper. Place a cast iron or oven-safe skillet on the stovetop over medium heat. Drizzle the skillet with olive oil and place the chicken skin-side down in the hot fat. Cook for about 5 minutes, until the skin begins to brown and crisp. Add the mushrooms, shallots, and rosemary.
3. Transfer the pan to the hot oven and bake for 15 minutes, until the chicken is cooked through and the mushrooms and shallots are soft and golden brown.
4. The last thing you need to do is make a quick sauce from the juices left in the bottom of the pan. Remove everything from the pan to a plate to keep the chicken and vegetables warm while you prepare the sauce. Drain all but 1 tablespoon of fat from the pan and return the pan to the stovetop.
5. Add water and lemon juice and cook over medium heat, scraping up any browned bits with a wooden spoon. Cook until the liquid reaches a syrupy consistency, about 5 minutes. Pour the sauce from the pan over the chicken and onions, season with salt and pepper to taste.